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This creamy avocado egg salad is a quick and nutritious option perfect for a light lunch or a protein-packed snack. It brings together the richness of avocado and the satisfying texture of hardboiled eggs, making it both filling and refreshing. Ready in just five minutes without any cooking required, it’s a great go-to recipe when you want something wholesome and tasty in a flash.
I first whipped this up on a busy weeknight and it instantly became a favorite. Now I often bring it for work lunches or a quick snack that never feels heavy.
Ingredients
- Ripe avocado: provides creaminess and healthy fats, choose one that yields slightly to gentle pressure
- Hardboiled eggs: the main source of protein, use fresh eggs for best texture
- Minced shallot: adds a mild oniony bite that brightens the salad
- Chopped chives: brings a subtle onion-garlic note and freshness
- Dijon mustard: offers a gentle tang that balances the creaminess
- Kosher salt: enhances all the flavors, adjust to taste
Step-by-Step Instructions
- Pit and Mash the Avocado:
- Carefully remove the avocado pit and scoop the flesh into a medium bowl. Use a fork to mash the avocado until smooth with a few small chunks remaining for texture.
- Chop and Add the Eggs and Aromatics:
- Finely chop the hardboiled eggs, minced shallot, and chopped chives. Add them to the mashed avocado bowl and gently mix to combine evenly.
- Season and Adjust:
- Add the Dijon mustard and kosher salt. Stir everything together gently until well incorporated. Taste the salad and add more salt or mustard to your preferred flavor balance.
- Serve or Store:
- Enjoy the salad immediately on toast, in sandwiches, or wrapped in lettuce leaves. If you plan to store it, add a squeeze of lemon juice to help keep the avocado green, and refrigerate in an airtight container for up to three days.
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Avocado is my favorite part of this salad because it lends creaminess without heaviness. This was the kind of recipe that made me appreciate how simple ingredients can come together to create something so flavorful and filling. It’s become a staple on busy days when I want something fresh but still comforting.
Storage Tips
Store leftovers in an airtight container in the refrigerator to maintain freshness. Add a little lemon juice on top before sealing to prevent the avocado from browning. Consume within three days for the best texture and flavor.
Ingredient Substitutions
Swap shallot and chives for scallions or finely chopped red onion if that’s what you have on hand. If Dijon mustard is not available, a small amount of yellow mustard or a mild vinaigrette can work similarly to brighten flavors.
Serving Suggestions
Try the salad on toasted whole grain bread with leafy greens for a satisfying sandwich. It is also wonderful as a filling in crisp lettuce wraps or served alongside fresh veggie sticks for a light meal.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, it can be refrigerated for up to three days. Adding a little lemon juice helps keep the avocado from browning.
- → What variations can enhance the flavor?
Try adding diced celery for crunch or a dash of smoked paprika for a subtle smoky note.
- → Which bread pairs well with this salad?
It pairs wonderfully with toasted whole grain bread or a soft sandwich bun.
- → Is this suitable for a vegetarian diet?
Yes, it contains no meat and fits well within vegetarian eating preferences.
- → How can I adjust the seasoning?
Seasonings like salt and Dijon mustard can be increased or decreased to match your taste.